How to Make Yogurt at Home | Easy Instant Pot Method

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Yogurt is one of the most versatile foods to have in your fridge. It’s incredibly simple to make at home using an Instant Pot, and it can be used in a wide variety of dishes. From sweet creations like parfaits and smoothies to savoury options such as dips, dressings, and marinades, the possibilities are endless. Not only does making your own yogurt give you full control over the quality of ingredients, but it also helps you save money and avoid unnecessary additives found in store-bought yogurt.

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Making yogurt in the Instant Pot has become a weekly ritual in my kitchen. It’s so simple to get started, and once it’s set, I can just forget it while it does its magic! While it does take some time, it’s easy to get into the habit of planning ahead so you’re never without yogurt.

I enjoy yogurt in so many ways—with berries and granola, in smoothies, in sourdough cake, as frozen yogurt, or as a creamy base for tzatziki. The possibilities are endless!

If you’re finding it hard to go through a gallon of yogurt by just eating it as is, get creative! You can use it as a milk substitute in baking recipes or freeze it into cubes for a smoothie addition—one of my favourite ways to enjoy it!

Getting Started With Homemade Yogurt

Most people think you need to buy fancy yogurt bacterial culture powder online but all you really need is some real yogurt to get started!

Real yogurt from the store has the live bacterial cultures you need to make your own yogurt and all you need is to add those to your milk to inoculate it.

Look for yogurt with an ingredients list of only: milk and ‘live’ or ‘active’ bacterial cultures. No sweetener, no flavour, no additives or preservatives. Full-fat and organic is a bonus.

It’s been awhile since I’ve purchased yogurt to get started with homemade yogurt since I save a portion of each batch for the next batch but I believe I used a plain yogurt from a local dairy that was only milk and live bacterial cultures.

Conventional brands have yogurts that would work such as – Olympic plain yogurt, Chobani whole milk plain Greek yogurt, Two Good plain Greek yogurt, and more!

Frozen Yogurt Pucks For Starter Culture

Once you get the process started with store-bought yogurt and have made your first batch of homemade yogurt, you don’t need to buy store-bought yogurt again to make the next back!

Simply use a silicone muffin tray, fill the cups with your fresh yogurt, and freeze. Now you have frozen yogurt pucks that you can use as a starter culture for your next batch of yogurt! All you need is 1 puck per gallon of milk.

You can use the pucks only for starting a batch of yogurt or you can also use them for smoothies! Just make sure you always have one left for your next batch of yogurt.

What Kind of Milk Do I Need For Homemade Yogurt?

Now that we have our bacterial starter culture, the next step is to select the milk.

Depending on what’s available and your budget, you can use a wide range of milk types—from conventional homogenized milk to grass-fed, raw whole milk. I typically opt for conventional milk due to its availability and cost-effectiveness. Sometimes, I add a bit of heavy cream to make the yogurt richer and creamier.

You can choose 2% milk, 3.25%, whole milk, or even a mix of skim milk and heavy cream depending on your texture and fat preferences.

I’ve never used 1% or 0% milk for yogurt, as these tend to result in a thinner, less creamy texture. Not my idea of a good yogurt but may be preferred for some people.

One important thing to remember is that you cannot use ultra-pasteurized milk for yogurt making. The ultra-high heat treatment it undergoes destroys the proteins needed for proper coagulation, making it difficult (if not impossible) to form that smooth, gelled texture we all expect from yogurt.

Real Yogurt vs. Fake Yogurt

Real yogurt is made up of two ingredients – milk and active bacterial cultures. On some occasions, real yogurt can be sweetened with a little honey or flavoured with a little vanilla extract but that should be the extent of it. Fake yogurt is made up of many more ingredients – often artificial sweeteners, flavours, preservatives, and thickeners.

Real yogurt contains live bacterial cultures and support the gut microbiome. Fake yogurt may say “probiotic” or have other claims of gut health benefits but really contain dead bacteria that have no health benefits.

Real yogurt separates from its whey as it doesn’t contain any stabilizers or thickening agents. Fake yogurt contains stabilizers and thickening agents that create a uniform, smooth and creamy yogurt that doesn’t separate from its whey.

Real yogurt tastes sour as it doesn’t contain any sweeteners and the milk is fully fermented. Fake yogurt is sweetened and can be mixed with unfermented dairy products to tone down the sourness.

Real yogurt contains natural fats, rich in protein, vitamins, minerals, and beneficial bacteria. Fake yogurt can be mostly sugar sometimes, void of nutrients, with the natural fats skimmed to be ‘low-calorie’ and thickeners added to give a satisfyingly creamy mouth-feel.

Real yogurt is naturally fermented. Fake yogurt can contain additives that make it taste sour and seem like it’s been naturally fermented.

The Health Benefits Of Real Yogurt

Real yogurt is rich in probiotics. Probiotics are essential for supporting a healthy gut microbiome.

Real yogurt is rich in protein. Protein is essential for so many bodily functions, muscle maintenance, and increase satiety.

Real yogurt is rich in calcium and other vitamins and minerals. These vitamins and minerals are essential for immune health, digestive health, cognitive function, bone health, and more.

Does Making Yogurt At Home Save Money?

Yes!

What inspired me to start making yogurt at home was getting tired of paying $16 for a 1/2 gallon tub of conventional Greek yogurt.

When I discovered that I could make an entire gallon of yogurt for the cost of just a gallon of milk, around $6, I was hooked. The effort required to make yogurt at home seemed completely worth it, not only for the cost savings but also for the purity of the product. It felt like a win-win, and I haven’t looked back since.

What To Expect From Homemade Yogurt

Your homemade yogurt will be different than store-bought yogurt, especially if you buy sweetened or flavoured yogurt.

Homemade yogurt may be thinner than you’re used to. Homemade yogurt doesn’t contain any thickeners or stabilizers, and it’s not strained like many store-bought versions. However, if you prefer thicker yogurt, there are ways to achieve this in homemade yogurt.

Homemade yogurt may be more sour than you’re used to. This is because it’s not sweetened or mixed with unfermented dairy, as many commercial brands do to tone down the tartness. If you find it too tangy, you can add a little honey or vanilla extract to balance the flavour.

Homemade yogurt may separate from the whey. Store-bought yogurt can also separate, but it’s less noticeable due to added thickeners and stabilizers. The yellowish liquid that separates from the yogurt is whey, which is rich in protein and can be stirred back into the yogurt or used in other recipes like smoothies, baking, or as a base for soups.

How To Thicken Your Homemade Yogurt

Strain your yogurt with cheesecloth to make a thicker yogurt. This is the most straightforward, although time-consuming method to thicken homemade yogurt. By allowing some of the whey to drain out, you’ll be left with a thicker yogurt. You can adjust the level of thickness based on how long you strain it.

Adding gelatin will thicken homemade yogurt. Gelatin acts as a natural thickener, helping to emulsify and set the yogurt, resulting in a firmer texture.

Simply dissolve around 1 tbsp of gelatin per litre of milk in a small amount of warm water and stir it into the cold milk before you begin the heating and fermentation process.

Increasing the fat content will thicken your yogurt. If you prefer a richer, creamier yogurt, use milk with more cream in it. Higher fat content reduces the amount of water in the yogurt, resulting in a thicker consistency. Opt for whole milk or even a combination of whole milk and heavy cream to create a yogurt that’s less runny.

What You Need To Make Homemade Yogurt

Making yogurt at home requires a couple of materials but they’re likely things you already have on hand.

Materials

Large Pot and/or 6-QT Instant Pot – For heating the milk and fermentation. I use a large pot for heating and then transfer to the Instant Pot for fermentation but you can do it all in the Instant Pot or large pot if you like.

Kitchen Thermometer – For checking the temperature of the milk during heating and cooling before adding your yogurt with active bacterial cultures.

Wooden Spoon – For stirring your milk.

Silicone Muffin Cup Mold – For saving yogurt pucks to inoculate the next batch of milk, to preserve, or use for smoothies.

Ingredients

1/4 Cup Plain Yogurt – Yogurt with live cultures from the store or a frozen cube from your previous batch of yogurt for starter culture.

1-Gallon Milk – Milk of your choice. Refer to text for tips on choosing the right milk for you.

How To Make Yogurt At Home – Easy Instant Pot Method

1. Heat the Milk: Pour 1 gallon of milk into a large pot over medium-high heat. Heat the milk to 85-90°C (185-194°F), stirring very often to prevent burning on the bottom.
2. Simmer: Once the milk reaches the target temperature, lower the heat and let it simmer for an additional 10 minutes, keep stirring. This step helps to evaporate some of the water in the milk, concentrating the fat and resulting in a creamier, thicker yogurt.
3. Cool the Milk: Remove the pot from the heat and let the milk cool down uncovered but protected from contamination (like other food, dust or insects) until it reaches 40-45°C (104-113°F). This is the ideal temperature for adding your yogurt starter culture.
4. Add the Starter Culture: Once the milk has cooled to the appropriate temperature, add a 1/4 cup of store-bought plain yogurt or a frozen yogurt puck. Mix well to ensure the yogurt is fully incorporated into the milk.
5. Incubate the Yogurt: Pour the inoculated milk into your Instant Pot. Cover with the lid, set the valve to venting, and press the ‘Yogurt’ button. Let the yogurt incubate for 12-24 hours, depending on how tangy you want your yogurt. The longer it ferments, the tangier it becomes.
6. Cool and Set: After the incubation period, remove the insert from the Instant Pot, cover it, and place it in the fridge for 12 hours. This resting time allows the yogurt to cool, set, and thicken further.
7. Optional Strain for Thicker Yogurt: If you prefer a thicker yogurt, line a colander with cheesecloth and place it over the sink or a large dish to catch the whey. Once your yogurt has cooled, pour it into the cheesecloth-lined colander and let it strain for 30-60 minutes. This will remove some of the excess whey and result in a creamier, thicker yogurt.
8. Store Your Yogurt: Once your yogurt has set and thickened to your liking, portion it into jars or containers for storage. Keep the yogurt in the fridge, where it will stay fresh for about 1-2 weeks!
9. Optional Step for Future Batches: For future yogurt-making, make frozen yogurt pucks by filling silicone muffin molds with yogurt and freezing them. These yogurt pucks can be used as the starter culture for your next batch, saving you from buying store-bought yogurt every time!

Notes

I prefer to heat the milk in a large pot first, then transfer it to the Instant Pot. I find that using the ‘saute’ setting on the Instant Pot heats the milk up too quickly and is prone to burning.

Some people like to add warm milk to the yogurt starter before adding it to the pot of milk to make it thinner and easier to incorporate. I skip this step and just add the yogurt or yogurt puck directly to the milk, mixing it well. Feel free to try whichever way aligns with you!

I usually incubate the yogurt for about 12-18 hours. This gives me a nice consistency and flavour—not too sour, but still tangy and creamy!

Homemade Yogurt

Bronwyn Case

Yogurt is one of the most versatile foods to have in your fridge. It's incredibly simple to make at home using an Instant Pot, and it can be used in a wide variety of dishes. From sweet creations like parfaits and smoothies to savoury options such as dips, dressings, and marinades, the possibilities are endless. Not only does making your own yogurt give you full control over the quality of ingredients, but it also helps you save money and avoid unnecessary additives found in store-bought yogurt.

Print Recipe Pin Recipe Save Saved!

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 12 hours hrs 35 minutes mins

Servings 1 Gallon

Ingredients

 

• ¼ Cup Real Yogurt or 1 frozen yogurt puck
• 1 Gallon Milk

Instructions

 

• Heat the Milk: Pour 1 gallon of milk into a large pot over medium-high heat. Heat the milk to 85-90°C (185-194°F), stirring very often to prevent burning on the bottom.
• Simmer: Once the milk reaches the target temperature, lower the heat and let it simmer for an additional 10 minutes, keep stirring. This step helps to evaporate some of the water in the milk, concentrating the fat and resulting in a creamier, thicker yogurt.
• Cool the Milk: Remove the pot from the heat and let the milk cool down uncovered but protected from contamination (like other food, dust or insects) until it reaches 40-45°C (104-113°F). This is the ideal temperature for adding your yogurt starter culture.
• Add the Starter Culture: Once the milk has cooled to the appropriate temperature, add a 1/4 cup of store-bought plain yogurt or a frozen yogurt puck. Mix well to ensure the yogurt is fully incorporated into the milk.
• Incubate the Yogurt: Pour the inoculated milk into your Instant Pot. Cover with the lid, set the valve to venting, and press the 'Yogurt' button. Let the yogurt incubate for 12-24 hours, depending on how tangy you want your yogurt. The longer it ferments, the tangier it becomes.
• Cool and Set: After the incubation period, remove the insert from the Instant Pot, cover it, and place it in the fridge for 12 hours. This resting time allows the yogurt to cool, set, and thicken further.
• Optional Strain for Thicker Yogurt: If you prefer a thicker yogurt, line a colander with cheesecloth and place it over the sink or a large dish to catch the whey. Once your yogurt has cooled, pour it into the cheesecloth-lined colander and let it strain for 30-60 minutes. This will remove some of the excess whey and result in a creamier, thicker yogurt.
• Store Your Yogurt: Once your yogurt has set and thickened to your liking, portion it into jars or containers for storage. Keep the yogurt in the fridge, where it will stay fresh for about 1-2 weeks!
• Optional Step for Future Batches: For future yogurt-making, make frozen yogurt pucks by filling silicone muffin molds with yogurt and freezing them. These yogurt pucks can be used as the starter culture for your next batch, saving you from buying store-bought yogurt every time!

Notes

I prefer to heat the milk in a large pot first, then transfer it to the Instant Pot. I find that using the ‘saute’ setting on the Instant Pot heats the milk up too quickly and is prone to burning.

Some people like to add warm milk to the yogurt starter before adding it to the pot of milk to make it thinner and easier to incorporate. I skip this step and just add the yogurt or yogurt puck directly to the milk, mixing it well. Feel free to try whichever way aligns with you!

I usually incubate the yogurt for about 12-18 hours. This gives me a nice consistency and flavour—not too sour, but still tangy and creamy!

Terminology

Contamination: This occurs when something foreign enters your milk, potentially compromising its quality. This could happen if fat splatters from a pan into the milk, soup splashes into it, or spices fall in. Personally, I wouldn’t proceed with fermentation if my milk becomes contaminated while cooling.

Inoculated: Inoculation refers to the introduction of yeast or bacteria into a food or liquid to kick-start fermentation. In the case of yogurt-making, the active bacterial cultures in the yogurt are used to inoculate the plain milk, initiating the fermentation process.

Incubation: Incubation is the process of maintaining a warm environment to encourage growth, development, or fermentation. You can incubate fertilized eggs to hatch chicks or incubate bacterial cultures to ferment milk and make yogurt.

Frequently Asked Questions

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